2 eggs, about 5 tablespoons (75ml) of cold water, 1/2 teaspoon (3g) of salt, 1 piece of kitchen paper towel, 1/4 teaspoon (1ml) of sesame oil

How to do it

1) Beat the egg mixture until the whites and yolks are evenly mixed together without any big lumps of curdling.

2) Add the cooled boiled water (do not add raw water directly), add it while mixing well, then add the salt and stir well.

3) Strain out the air bubbles with a colander, or kitchen paper towel to suck out the air bubbles on the surface of the egg mixture, to ensure that the surface of the liquid is smooth and flat, so that the whole egg custard, so that there will be no unsightly honeycomb.

4) Covered with a layer of plastic wrap, placed in a steamer, heat over high heat, when the water in the steamer boils, turn to low heat and steam for about 10 minutes. Remove from the pot and drizzle a little bit of sesame oil along the edges of the bowl.